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2 to 3 pounds tuna loin, cut into a log
salt, as needed
toasted Pereg black and white sesame seeds
1 tablespoon oil, such as Gefen Canola Oil
1 and 1/2 avocados
zest and juice of 1 lime
1 teaspoon grated fresh ginger
1 tablespoon Tuscanini Olive Oil
1/2 teaspoon salt
1 small clove garlic
2 tablespoons fresh cilantro
1 tablespoon chopped chives
1 tablespoon fresh lime juice
zest of 1/2 lime
1 tablespoon mirin
1 teaspoon tamari soy sauce
1 teaspoon minced Thai red chilli
1 teaspoon grated fresh ginger
1 teaspoon Gefen Honey
1 clove garlic, minced or 1 cube Gefen Frozen Garlic
salt, to taste
black pepper, to taste
Pat tuna dry, then generously salt on both sides.
Pour sesame seeds onto a shallow plate and press tuna into topping to coat.
Heat the skillet over high heat, then add oil. Once oil is hot, sear tuna for 30 seconds per side, pressing down to achieve an even sear. Set aside and let cool.
Blend all ingredients in a blender until smooth and creamy.
Combine all ingredients and mix well. Refrigerate in an airtight container for up to two days.
Slice tuna into one-inch-thick pieces, then arrange on plate.
Add a generous dollop of avocado cream, then layer with julienned cucumbers.
Drizzle generously with chive ginger sauce and finish with sliced radish, lime zest, Maldon salt, and micro cilantro.
Photography by Chay Berger
Styling by Adina Schlass
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